Cutlery is one of those purchasing categories that hospitality entrepreneurs often put off until they absolutely have to deal with it. Yet, it is well worth thinking about carefully at the start: the right cutlery lasts for years, feels good in your guests' hands, and matches the character of your establishment. In this guide, you will learn what to look for when buying catering cutlery.
Which material should you choose?
Almost all professional catering cutlery is made of stainless steel (RVS). However, there are quality differences even within this category:
- 18/10 stainless steel: 18% chromium, 10% nickel. The standard for high-quality catering cutlery. Shiny, corrosion-resistant, and long-lasting.
- 18/0 stainless steel: contains no nickel. Slightly less shiny and slightly more prone to rust in the long term, but dishwasher-safe and suitable for intensive use.
- Coated cutlery: black, gold, or matte — for a specific look. Note: coating can wear off with intensive washing.
Which style suits your concept?
The shape of cutlery says a lot about the atmosphere of your establishment. Roughly speaking, there are three styles:
- Classic: smooth, round shapes; timeless and formal. Think of models like Amefa Baguette or Amefa Amsterdam.
- Modern/sleek: straight lines, minimalist design. Suits contemporary restaurants and bistros. See Amefa Moderno or Churchill Evolve.
- Rustic/vintage: hammered finish, matte finish, or bronzed. Popular in brasseries and concept restaurants. See Amefa Austin Vintage.
Which items do you need per place setting?
A basic table setting consists of at least:
- Table fork
- Table knife
- Table spoon (for soup)
- Dessert fork and dessert spoon
- Coffee spoon
Depending on your menu, you may want to add a butter knife, steak knife, pastry fork, or sundae spoon. View our full catering cutlery assortment.
How much cutlery do you need?
Count on at least 3–4× the number of seats per cutlery type. Cutlery gets lost (guests take it with them, it ends up in the trash bin), so plan for a buffer of 20–30%. Preferably order a model that is available long-term so that you can easily reorder.
Maintenance: how to keep cutlery looking good for a long time
- Always wash cutlery in the dishwasher on the correct program (not too hot for coated cutlery)
- Do not use chlorine-based detergents — these damage stainless steel
- Dry cutlery immediately after washing to prevent water spots
- Store separately from crockery to avoid scratches
- Polish cutlery regularly with a soft cloth for a shiny result
👉 View our complete catering cutlery assortment
👉 Also view: steak knives and chopsticks
👉 Also read: From napkin to crockery: the small details that make your catering business unforgettable
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